Blue Cheese Coleslaw
Updated September 8, 2026
Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
- Ready In
- 20 min
- Rating
- Comments
- Read comments
Advertisement
Ingredients
3 ounces crumbled blue cheese (about ½ cup), plus more for serving
½ cup buttermilk
¼ cup sour cream or whole-milk Greek yogurt
¼ cup mayonnaise
Juice from 1 lemon (3 tablespoons)
1 large garlic clove, finely chopped or grated
Salt and black pepper
2 pounds thinly sliced green or red cabbage (about 10 cups or ½ large head – or use store bought slaw blend)
4 celery stalks, thinly sliced, plus any leaves
2 carrots, grated on the large holes of a box grater
Nutritional analysis per serving (4 to 6 servings)
17 grams carbs; 19 milligrams cholesterol; 197 calories; 3 grams monounsaturated fat; 5 grams polyunsaturated fat; 4 grams saturated fat; 13 grams fat; 5 grams fiber; 598 milligrams sodium; 6 grams protein; 9 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
In a microwave-safe medium bowl or large liquid measuring cup, microwave the blue cheese until just warm, about 20 seconds. Stir with a spoon to smooth, then add the buttermilk, sour cream, mayonnaise, lemon juice, garlic and a few grinds of pepper. Stir to combine. Season to taste with salt and pepper.
- Step 2
In a large bowl, toss the cabbage, celery and carrots with a pinch of salt. Add most of the dressing and toss to coat, adding more dressing as needed to thinly coat. Top with more black pepper and blue cheese as you like. Serve right away, leave out for up to 2 hours, or cover and refrigerate for up to 3 days.
Private Notes
Comments
I don’t have a microwave and I hate Mayo. But, if you mash the blue cheese with a fork until it’s mushy and omit the Mayo while doubling the sour cream, you will have a lovely dressing that is a dupe for the one used by David Lebovitz, a cookbook author and Chez Panisse alum.
i love coleslaw. i eat a bowl of it and adopt an air of moral superiority that i have had my vegetables. but i hate that the cabbage when salted gives up so much water that the dressing doesn't cling. so i cheat and add a pinch of xantham gum. creamy heaven ensues.
Possibly best coleslaw I've ever made. Takes longer than 20 minutes to make but is worth it!
This sounds like an upgrade to my go-to coleslaw: Salt the shredded veggies and set it aside in the fridge for at least 20 minutes, then drain/spin dry. Add blue cheese dressing -- Wishbone, Ken's, homemade BC vinaigrette. Dump in the vegetables, add a tablespoon or two of vinegar, and mix. Top with a generous sprinkle of blue cheese crumbles -- I like Treasure Cave Gorgonzola. I made this in a hotel room to take to a reunion picnic. A diner gave me a little to-go vinegar the night before.
Sorry this was just not good. Made it exactly to the recipe. Ate it trying to be positive, but there's an ick factor to this combo.
Is there any other way to make it? Been doing that way for over 20 years!